What could be better on a cold winter’s day than retreating to a warm kitchen and spending time baking this lovely, heartwarming, healthy Zucchini/courgette coconut cranberry bread. If you want to indulge a little bit more I suggest you pop a tiny layer of almond or cashew nut butter on and serve it with a cup of steaming hot black coffee with a teaspoon of good, raw, coconut oil….guaranteed to put a smile on your face!

Recipe

Ingredients:
1 medium size zucchini/courgette, shredded or grated
½ cup coconut flour (you could use any other flour such as almond, quinoa or whole wheat)
1 ripe mashed banana
1 tbsp coconut oil
½ cup of coconut powder or desiccated coconut (optional)
4 vegan egg replacement (4 tbsp of ground flax seeds with 12 tbsp of water) or you can use 4 normal eggs
3 tbsp of brown rice syrup, agave or maple syrup, or any of your favourite sweetener
¼ cup cranberries
1/4 cup walnuts
1 tsp. baking soda
½ tsp salt
1 tbsp. cinnamon
½ tsp nutmeg
Method:
Pre-heat oven to 175 degrees. Shred your zucchini/courgette finely, and by using a kitchen towel squeeze all the moisture out of it.
Mix the egg, brown rice syrup and banana together in a large bowl. Add the dry ingredients and zucchini, and stir until the batter is smooth.
Grease a baking tin with coconut oil or line with baking paper. Pour batter in, decorate with pecans and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Serve in slices, with a bit of almond butter.

Hello Kath, with regards to servings I usually get around 12 slices out of it, but it all depends how thick you want each slice 🙂 I store it in airtight container and it lasts up to 5 days. I sometimes freeze some too 🙂 Hope this helps. Hedi xxx